Assessment of the Status about Home Kitchens - Environmental Airflow Interference and Flow Field Correlation

• Main Authors: Chi-Yang Chuang, 莊志揚
• Other Authors: 陳佳堃
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/hx6r85

碩士 === 國立臺灣大學 === 職業醫學與工業衛生研究所 === 107 === We conducted a survey of the home kitchen in Taipei area and discovered the inhalation distance, curved hood and crosswind in the current home kitchen. We divided the kitchen into the three types: independent kitchen, peninsula kitchen and open kitchen respectively. We found the problems of range hood, distance, and curved hood at home and had already affected the exhaust effect of the range hood. In the study, we studied the flow, velocity, temperature, and concentration fields of the three kitchens in a crosswind. The results from the study show that all the three types of kitchens have problems with the leakage of cooking oil fume (COF), and we found the concentration and temperature diffusion in the environment where was affected by crosswind are more extensive than non-crosswind environment. In the open kitchen with cross draft, the cooking fumes will escape the effective capture area of the range hood in ten seconds. After simulating different distance between the air supply and the range hood, 1.8 m, 3 m and 3.5 m respectively. We found that the kitchen with a distance of 3 m from the air inlet and the range hood has better flow field characteristics. The other two leak due to the vortex generated above the hood. Based on the distance between air supply and the range hood is 3 m, we simulated three different flow rate, 10 CMM, 15 CMM, 20 CMM respectively. When the flow rate was greater than 15 CMM, the COF under the range hood was captured. Compared to the flow rate in 10 CMM, the effect capture velocity near the stove was not enough to exhust the cooking fumes.